Uncle's Trout recipe with Lemon Butter Sauce

 

Tip:  Pan sear the filets to keep them intact.

Ingredients

Four 8 to 10 ounce trout filets
Olive oil to saute the trout Salt and Pepper
1 tablespoon minced shallots
1 stick unsalted butter
Juice of two lemons
1 tablespoon capers
2 tablespoons fine diced fresh Roma tomatoes
2 tablespoons fresh chives, chopped
2 tablespoons toasted pine nuts

Directions:

Start by heating a large saute pan over medium-high heat and add the olive oil. Season the trout with salt and pepper and when the oil is hot, add the filets skin side down and cook for four minutes.

Flip the filets over and cook for another three to four minutes and then remove them from the pan to a plate and keep warm. Add two tablespoons of butter to the pan and saute the shallots.

Add the lemon juice and bring to a boil. Reduce the sauce until it is thick enough to coat a spoon.Reduce the heat to low and add the rest of the butter gradually in small pieces, whisking after each addition. Taste and adjust the seasoning with salt and pepper.

Plate the trout and spoon the sauce over the trout and garnish the plate with capers, diced tomatoes, chives and toasted pine nuts. Serve with potatoes or rice and your favorite vegetable.

Ingredients:

1 egg
2 teaspoons Worcestershire sauce
¼ teaspoon dry mustard
2 tablespoons mayonnaise
1 teaspoon lemon juice
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 teaspoon dried parsley flakes
1 teaspoon Old Bay Seasoning
¾ cup breadcrumbs
16 oz. lump crabmeat

Directions:

In a good size-mixing bowl, combine all the ingredients together except for the lump crabmeat. Be sure to wash your hands (or your kids hands) first and then get in there and mix all the ingredients together.

Fold in the crabmeat into this mixture but be careful not to overwork it or the nice large “lumps” will break into small pieces.Sauté the crab cakes in a little bit of olive oil and butter mixture but you can also bake them in a 375° F oven for 12 to 15 minutes. Alternatively you can grill them until they reach an internal temperature of 165°F. It’s that easy.

Salmon with roasted chile-mango sauce

Pungent red chiles and sweet mango flavor this robust sauce, which accents simply broiled salmon wonderfully. Broiling salmon will perfume your kitchen, so if you prefer, cook the salmon on the grill, over direct heat, 8 to 12 minutes total. Makes 4 servings  3 teaspoons extra-virgin olive oil, divided 1/2 cup thinly sliced shallot (about 1 medium) 2 teaspoons coriander seed 1-2 dried red chiles, such as Thai, cayenne or chile de arbol, stem end removed (see Note) 1 medium ripe, slightly soft mango, peeled (see Tip) and diced (about 1 cup) 2 tablespoons finely chopped fresh cilantro, divided 4 medium cloves garlic, minced 1/2 teaspoon salt 1 pound salmon fillet, skin removed (see Tip) 1. Position oven rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray. 2. Heat 1 teaspoon oil in a small skillet over medium heat. Add shallot, coriander and chile(s); cook, stirring, until the shallot begins to brown and the spices smell fragrant, 2 to 3 minutes. Transfer the shallot mixture to a food processor or blender. Add the remaining 2 teaspoons oil and mango. Process until almost smooth (it will be slightly gritty from the bruised coriander seed). Transfer the sauce to a small bowl; stir in 1 tablespoon cilantro. 3. Combine garlic and salt in a small bowl. Spread the salted garlic on top of the salmon. Place the salmon, garlic side up, on the prepared broiling pan. Broil, 3 to 4 inches from heat, until opaque in the center, 8 to 14 minutes, depending on the thickness. Serve the salmon topped with the sauce and sprinkled with the remaining 1 tablespoon cilantro.   TIP: Note: Fresh and dried chiles vary widely in spiciness depending on variety and seasonality. Smaller varieties are generally hotter. What makes chiles hot, capsaicin, is found in the inner membrane and seeds. Add chiles with caution when cooking, tasting as you go. Tips: To peel and cut a mango: Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. Cut the fruit into the desired shape. To skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Chipotle Shrimp Over Rice

1 can (14.5 ounces) fat-free chicken broth

3/4 cup water

2 1/2 cups "instant" (5-minute) rice

1 teaspoon vegetable oil

1 small onion (for ½ cup strips)

1 medium green bell pepper (for 3/4 cup chopped)

1 can (14.5 ounces) diced tomatoes seasoned with garlic and onions

1 small can (8 ounces) tomato sauce

1 to 2 canned chipotle peppers in adobo sauce (for 1 to 2 tablespoons chopped), see cook's note

1 tablespoon honey

1 pound already-peeled medium-size raw shrimp, see cook's note

Place the chicken broth and water in a 2-quart saucepan, cover the pan and bring it to a boil over high heat. When the broth boils, uncover the pan and stir in the rice, then re-cover and remove the pan from the heat. Let the pan stand, covered, for 5 minutes or until ready to serve.

Meanwhile, heat the oil in a 12-inch extra-deep nonstick skillet over medium-high heat. Peel the onion and cut it in half. Cut each half into crescent-shaped slices about 1/4 inch wide. Add the onion slices to the skillet as you cut them. Rinse and seed the bell pepper and cut it into bite-size pieces. Add the pieces to the skillet. Reduce the heat to medium and cook, stirring frequently, until the onions begin to soften, about 2 minutes.

Stir in the diced tomatoes with their juice and the tomato sauce. Finely chop the chipotle peppers and add them to the skillet. Add the honey and stir to mix well. Add the shrimp, raise the heat to medium-high, and stir and cook until the shrimp are pink and opaque throughout, about 3 minutes. Serve at once over hot rice.

Serves 4.

Southwestern Fish Stew

1 lb whitefish
2 - 14 oz. cans stewed tomatoes
1 small bottle clam juice
1 can beer
1 cup carrots, sliced thin
1 onion chopped
1/2 cup long grain rice
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried oregano
2 cloves garlic, minced
1 green pepper, chopped

Preparation:
Cut fish into large pieces and set aside. In a large, heavy pot or Dutch oven combine tomatoes (un-drained), clam juice, and beer.

Cooking:

Bring the large pot to a boil. Add carrots, onion, rice, spices, and garlic and return to a boil. Cook until rice and carrots are tender (about 20 minutes). Add fish meat and green pepper. Return to a boil and reduce heat. Simmer about 10 minutes until fish is cooked